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Gluten-Free Muhammara Dip | Minimalist Baker Recipes

Recipe By: Samantha says Jen says Katie says Danielle says Mark says Danielle says Snehal Patel says Kelly says Erin says EMCPG says Dana @ Minimalist Baker says Sue DeLongpre says Alisha says Dana @ Minimalist Baker says Kat says Mette says Monika says James says James says LOVE says Dana @ Minimalist Baker says Esther says Sue Ann Cousar says Frankie says Dana @ Minimalist Baker says Elizabeth Appel says Nicola says Lin says Dana @ Minimalist Baker says Ally says Dana @ Minimalist Baker says Darshna says Maureen Raud says Dana @ Minimalist Baker says Maureen Raud says janeeats says Juli Martin says Dana @ Minimalist Baker says Lisa says Carla says Suzan Hollonds says Tomas says Laurel Halter says Support @ Minimalist Baker says Kat says Support @ Minimalist Baker says Meghan Brady says Di says Rollande de Champlain says Amy says Support @ Minimalist Baker says Janice says Cristal Torres says Andrea S says Steph says Siouxshee says Ann de Meij says E says Cherrypoppins says Daria says

Ingredients

• Ingredients
• MUHAMMARA
• 2-3 Tbsp pomegranate molasses*
• 3 large red bell peppers (skin on)
• 3 Tbsp bread crumbs (vegan + gluten-free // I like Ian’s GF panko bread crumbs)
• 1/2 tsp ground cumin
• 1/2 tsp sea salt, plus more to taste
• 2 tsp Aleppo chili flakes (plus more to taste // or sub 1/4 the amount of red pepper flakes)
• 1 clove garlic (minced // or sub garlic-infused oil)
• 1/2 cup raw walnuts* (loosely chopped)
• 1 Tbsp olive oil (if avoiding oil, omit)
• 2 Tbsp lemon juice
• FOR SERVING optional
• Vegan Gluten-Free Crackers
• Garlic & Herb Flatbread
• Veggies of choice

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